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I am a big fan of mushrooms and I am always on the lookout for new ways to enjoy them. One mushroom that I do not seem to use that often if a fairly common one, the portobello or portabella mushroom. Sure I've done stuffed portabella mushrooms and I've done portobello mushroom sandwiches but that seems to be about it. When I came across the idea of a roasted portabella salad on eat me, delicious I immediatly jumped at the chance to try using portobello mushrooms in a new way. This roasted portobello mushroom salad is pretty much like a chicken salad where it is a salad with a sliced roasted portobello mushroom on top. The mushroom is marinated in a tasty balsamic vinegar, soy sauce and garlic marinade and then roasted to perfection before being added to the salad.

Despite the fact that it takes a bit of time to marinate and roast the mushrooms, this salad is pretty easy to make. In fact you could easily marinate and roast the mushrooms a day or so ahead of time and all that is left is to assemble the salad. For the dressing, I went with a grainy mustard version of a honey dijon vinaigrette as I have been into grainy mustards lately. The roasted portobello mushroom salad with honey dijon dressing turned out really well! The mushrooms were nice and tender and they had soaked up all of the wonderful flavours of the marinade. I really liked the creamy avocado and chickpea combo in the salad and the dressing was a nice combination of sweet, sour, hot, tangy and the whole grin mustard added a texture to everything. The portobello mushrooms worked really well in the salad and I look forward to trying more salads with them!

Roasted Portobello Mushroom Salad with Honey Dijon Dressing

Servings: 2

ingredients

2 cups salad greens

1 cup chickpeas

1 avocado (stoned, scooped and diced)

1/4 cup red onion (sliced)

2 small roasted portabello mushrooms (see below, sliced)

honey dijon dressing (see below)

directions

Assemble salad.

Roasted Portobello Mushrooms

ingredients

2 small portobello mushrooms

2 tablespoons balsamic vinegar

2 tablespoon soy sauce

1 clove garlic (chopped)

directions

Marinate the mushrooms in the vinegar, soy sauce and garlic for 20 minutes.

Place the mushrooms and the marinade in a baking dish and cover with aluminum foil.

Yes...congrats on the Daily Candy piece which is how I found you. I've just briefly been paging through the blog and I have to tell you it's one of the most straightforward, easy-to-use, exciting-looking food blogs I've seen in awhile. It's simple - in the very best definition of the word. And there are tons of recipes I see that I MUST try.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.